Lard has a high smoke point which makes it great for frying, and it's ideal for baking as it creates a light flaky texture. Rendering your lard from hogs with access to the outdoors will have added Vitamin D stores from being able to enjoy the sunlight.

We use a crock-pot to make our lard. Firstly we trim away all the meat and tissue, leaving just the fat, then we add around ¼ cup of water to the crock-pot along with the fat so that it doesn’t burn and cook on low. Stirring occasionally, after an hour you will see the fat melting away. We  continue to cook until the fat has completely liquefied.

Then we line a colander with a cheesecloth and run the contents of the crock-pot through to separate the lard from the remainder. Finally we pour the strained lard into mason jars and let it cool on the counter.

Big thanks to Kristen Lewis for sharing her recipe for flour tortillas in which they use lard to make them.
http://www.rickbayless.com/recipe/flour-tortillas/